Cheesy Pork Bunless Burgers

• While the wedges are baking, thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce the heat to medium, then add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

• In a large bowl, combine pork mince, Aussie spice blend, fine breadcrumbs, the egg and a pinch of salt. Season with pepper. • Using damp hands, shape pork mixture into evenly-sized patties (1 patty per person).

TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook pork patties until just cooked through, 4-5 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over the patties and cover with a lid (or foil) so the cheese melts.

• While the patties are cooking, thinly slice cucumber into half-moons. Roughly chop tomato. • In a second large bowl, combine a drizzle of white wine vinegar and olive oil, then season with salt and pepper. • Add mixed salad leaves, tomato and cucumber and toss to coat.